Recipe
In this issue, our whole grain focus is on millet. This tasty, ancient grain has a
mild flavor that makes it quite versatile. It's great as a hot cereal or savory side dish. This recipe comes by way of
local health counselor
Rosalind Michahelles of Nutrition Matters.
More millet recipes in the sidebar.
Francie's Millet
- 1 cup of millet
- 2 cups of boiling water
- Butter or olive oil
- 1 "half a thumb" of ginger root
Wash the millet thoroughly and throw away the water.
Put it in a saucepan over low/medium heat, stirring till it's all dry.
Continue stirring so that it toasts a bit -- if it starts popping it's too hot.
Add 1 teaspoon of butter or olive oil.
Add the minced ginger root.
Add 2 cups of boiling water and bring to a high boil.
Stir vigorously for 2-3 minutes while the millet is boiling.
Add half a teaspoon of salt (optional).
Cover and simmer for 20-30 minutes.
Add more butter or olive oil to taste and serve hot.
Rosalind Michahelles, D.Soc., is a health counselor based in Cambridge.
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